Showing posts with label traditional. Show all posts
Showing posts with label traditional. Show all posts

Friday, February 8, 2019

Cow Peas - Kempu Harive Curry

Black Eyed bean /Cow peas - Kempu Harive /Amaranth leaves Curry is a side dish. It is one of the healthy curry that goes well with all most all the main dishes.


I have used Black Eyed beans, moong dal, Kempu Harive / Amaranth Leaves and fried spices with coconut.
This curry is prepared in traditional way and in UDUPI STYLE
No Onion or Garlic is used in this Cow Peas - Kempu Harive Curry.
Let us see the recipe Now :

Things Needed :

To Cook : 
Kempu Harive leaves / Amaranth Leaves : 1 Bundle
Cow peas /Black Eyed Beans : 1 Cup
Moong dal : 1/4 Cup

Spices to Fry :
Methi Seeds : 1/4 Teaspoon
Urid dal : 1/2 Teaspoon
Coriander seeds : 2 Tablespoons
Jeera /Cumin Seeds : 1/2 Teaspoon
Byadagi chilly : 5 to 6
Curry leaves : 5 to 6
Ingh : A little


To Grind :
Coconut : 1 Cup
Fresh fried spices
Tamarind : A little

To Add : 
Salt : Required
Mustard and red chilly Seasoning with coconut oil
Coriander leaves : 2 Tablespoons




Method :

1.Wash and soak cow peas /black eyed bean over night.
2. Clean and wash Harive soppu /Amaranth leaves and cut into small pieces.
3. Wash moong dal and pressure cook amaranth leaves, moong dal and cow peas with required water.


4. Keep a pan and put little oil and heat. Add methi seeds and urid dal. Fry till they turn golden brown.
5. Add coriander seeds and red byadagi chilly. Fry for 20 seconds. Add jeera, curry leaves and ingh.
6. Mix it well and put off the fire.

7. Grate coconut and grind it with little tamarind ( small marble size ) and fried spices. Use required water.

8. Keep a pan and add cooked leaves, cow peas and moong dal. Add salt and little turmeric powder.
9. Let it boil for 2 minutes. Add ground spice mixture and mix it well. Let it boil for 2 to 3 minutes.


10. Shift the Curry to a serving bowl and add mustard seeds seasoning with red chilly.
11. Add cut coriander leaves and mix the curry well.


12. Serve with the main dish you have prepared.

Note :

You can cook cow peas without soaking. Taste differ. Adding any shop bought spice is optional. Adding more /less chilly is optional. Adding toor dal instead of moong is optional. Moong dal is healthy to use. Consistency of the curry is optional. ( Thick /liquid ).
Time : 30 Minutes
Serves : 3 to 4.

Thursday, January 31, 2019

Simple Raw Mango Rice

In Raw Mango season we do use raw mangoes. Varieties of raw mango preparation is done with it.
I have prepared Simple Raw Mango Rice with methi aroma.


 It is very healthy to use  seasonal vegetables and fruits according to the season, they will be rich in vitamins and minerals. Here I have prepared quick raw mango rice. It is yummy, easy and quick.
I have used raw mango, cooked raw rice, little rasam powder and the seasoning ingredients.
It is one of the simple and easy recipe. No garlic or Onion is added here in this Simple Raw Mango Rice.
Let us see the recipe now :

Ingredients :

Raw Mango : 1 Medium sized 
Cooked Raw Rice : 2 Cups.
Rasam Powder : 1 Tablespoon
For Seasoning :
Cooking Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Jeera : 1/2 Teaspoon
Curry Leaves : 8 to 10
Ground Nuts : 2 to 3 Tablespoons
To Dry roast :
Methi seeds : 1/2 Teaspoon
To Add :
Salt : As required 
Turmeric powder : A little
Jaggery : 1 Tablespoon
Ghee : 1 Tablespoon
Coriander Leaves : 1 Tablespoon

Method :


1. Wash and cut coriander leaves and curry leaves.
2. Grate coconut and keep it aside. Dry roast methi seeds and dry grind it. Keep it aside.
3. Wash and wipe out the moisture of mango and grate it.


4. Keep a pan on the fire and heat. Add oil, mustard seeds and Methi seeds.
5. Let mustard seeds splutter. Add ground nuts and fry till they turn golden brown.
6. Add curry leaves, jaggery grated raw mango, salt and turmeric powder. Fry on medium flame.


7. Add grated coconut. Add rasam powder and ground methi seeds powder.
8. Mix it slowly and cook on low flame. Add a tablespoon of ghee.


9. Add cooked rice and mix it slowly. Let it cook on low flame for 2 minutes. ( On low flame).


10. Shift it to a serving bowl and add cut coriander leaves. Raw Mango rice is ready to serve.

Note :
I have used Raw totapuri mango. It is mild savoury fruit. ( Raw ). Use of jaggery and ghee more /less is optional. Use of home made rasam powder taste better. Dry roasted methi seeds powder adds to aroma and health. It helps to reduce the cholesterol. Adding jaggery is optional.
Time : 15 Minutes. If you use already cooked rice. or + 20 minutes to cook rice.
Serves : 2 to 3 .

Tuesday, January 29, 2019

Bottle Gourd - Cluster Beans Curry

Bottle gourd and Cluster Beans Curry is a side dish prepared using bottle gourd and cluster beans./Chavali kodu /kayi.


I have used bottle gourd, chavali kayi /cluster beans some fresh fried spices and coconut.
Cluster beans/chavali kayi or chavali kodu/gori kayi is a seasonal vegetable. It is one of the beans family vegetable that we use in curries, dry curries and even rice baat./baath/Rice dish.

Let us see some benefits of eating " Cluster Beans " in our diet.
Cluster Beans called as follows in different Indian Language.

Gori Kayi/ chavali kodu /chavali kodu in Kannada ( Karnataka),
Kothavara : Tamil,
Kothamara : Malayalam.
Govar : Gujarati,
Govari : Marati,
Guar ki Phalli : Hindi,
Goruchikkudu : Telugu.
Cluster beans is full of nutrition and filled with proteins, minerals and vitamins. It is full of dietary fiber. It is very low in calories. Cluster beans is good for anemic people. They are rich in iron.
Cluster beans contain gylco nutrients that help in controlling blood sugar. They are good for bone healthy. They do contain phosphorous and calcium. They are good for blood circulation in our body. They help to control the blood level in our body. They are rich in fiber and good for people who suffer from constipation and bowel movements.Cluster beans is good for pregnant women because they contain Iron and folic acid. It contain Vitamin K and good for the fetus in the womb.
This Bottle Gourd - Cluster Beans Curry is goes well with almost all main dishes like plain rice, chapatis, pooris, naan, roti, dosa or idli.
No Onion or No Garlic is used in this Bottle Gourd - Cluster Beans Curry.

Let us see the recipe Now :

Things Needed :

To Cook :
Cluster Beans : 250 Grams.
Bottle Gourd : 1/2 of one big bottle gourd.
To Fry :
Coconut Oil : 1 Teaspoon
Methi seeds : 1/4 Teaspoon
Urid Dal : 1/2 Teaspoon
Coriander seeds : 1 Tablespoon
Curry leaves : 8 to 10
Ingh/Asafoetida : A pinch
Chilly Powder : 1 Teaspoon
To Grind :
Fresh Coconut : 1 Cup
Fried spices
Tamarind : Small Marble size
To Add : 
Salt : As required
Turmeric Powder : A pinch
Slit Green chilly : 2
Mustered Seasoning : 1 Teaspoon

Method :

1. Wash and remove the edges of cluster beans and cut into small.


2. Wash and remove the outer layer of bottle gourd and cut into small. Cook with required water.


3. Grate coconut and keep it aside. Wash and slit green chilly.
4. Keep a small pan on the fire and heat. Add little coconut oil ( 1/2 tsp). Add 1/4 tsp of methi.
5. Fry till they turn golden brown. Add urid dal and fry till it turns golden brown.


6. Add coriander seeds and fry for 10 seconds. Put off the fire and add curry leaves and ingh. Add chilly powder and mix it well. Let it turn cool.

7. Grind with coconut, tamarind and fried spices with required water.


8. Keep a pan on the fire and put cooked vegetables. Add little turmeric powder and required salt.
9. Add water if required. Let it boil for 2 to 3 minutes. Add slit green chilly.
10. Add ground coconut mixture and mix it well. Cook for 2 to 3 minutes. Stir in between so that it does not get burnt.


11. Shift the curry to a serving dish. Add mustard seasoning and cut coriander leaves. (Optional).


12. Serve with the main dish you have prepared.


Note : 

Cut the vegetables into small pieces. Keep the flame low while frying the spices. Do not add more oil while frying. Use fresh coconut to add taste and aroma. Use of onions and garlic is optional. ( I have not used ).
Time : 30 Minutes.
Serves : 2 to 3.

Wednesday, January 23, 2019

Kara Pongal /Huggi

Huggi/ Pongal is prepared during Dhanurmasa as I said earlier post. But this Kara /Spicy Pongal can be prepared at any time of the day. It is an easy and healthy dish that provide purpose of food.


It is prepared using moong dal and raw rice. I have learnt this recipe from one of my close friends daughter in Chennai. She has prepared this yummy dish and we all loved it.
We Udupians usually do not prepare kara /spicy pongal. It has become a practice these days and it is one of the stamped recipe of Tamailnadu. People do have this pongal mostly for breakfast in Tamilnadu.
Even Iyyers do prepare this Pongal in such a yummy way. Iyyers and Iyyangar's  Pongal is loaded with pepper and ghee. It has such a wonderful aroma, one should feel like eating it again and again.
Ok, coming back to this Kara Pongal is easy.
All you need is moong dal, rice, ghee, jeera /cumin seeds and pepper. They do not use any other spice. They do pour ghee on it...( As much it takes ).
Let us see the recipe now :

Things Needed :

Raw Rice : 1 Cup
Moong Dal : 1/2 Cup
Pepper Pods : 8 to 10.( 3/4 Teaspoon ).
Jeera : 1 Teaspoon
Ghee : 1/2  Cup
Cashews : 6 to 8 or more
Salt : As required
Green chilly : 1 ( Optional )
Ginger : An inch

Method :

1. Wash and cook moong dal and raw rice separately.


2.Wash and slit green chilly., crush pepper pods and cashews cut into small pieces.
3. Wash and remove the outer layer of ginger and wash it again. Grate and keep it aside.
4. Now keep a pan on the fire and heat. Add cooked rice and moong dal.
5.Add little turmeric powder, 1/2 glass of water and required salt. Mix it well and cook on low flame.
6. Add 2 tablespoons of ghee, slit green chilly and grated ginger.



7. Keep a pan on the fire and add a tablespoon of ghee. Add cut cashews and fry til they turn golden brown.

8. Add jeera /cumin seeds and pepper. Fry for 10 seconds and put half of the seasoning to this mixture to already done pongal.

Cook on low flame for a minute.




9. Shift the pongal  / Khara Huggi to a serving dish. Add remaining cashews mixture on the top. Add remaining ghee to Khara Pongal /Spicy Huggi .
10. Serve when it is piping hot. Hot huggi taste delicious.

Note :

Do not over cook rice or moong dal. Adding more / less ghee is optional. Adding green chilly is optional. Do not add any oil or vanaspathi except ghee.
Time : 20 Minutes.
Serves : 4 to 5.

Sunday, January 20, 2019

Huli Gojju / ಹುಳಿ ಗೊಜ್ಜು :

Huli gojju is a side dish with huggi. Huli gojju is sweet and savoury dish that is a must do dish with Huggi. We, people from Udupi will not cook huggi with lots of jaggery. The sweet taste is normally mild and adding huli gojju adds to the taste and increase your appetite. 


Preparing Huli Gojju is very easy. Soak tamarind in water and squeeze out the pulp. Add required jaggery and a green chilly. Allow it to boil till it gets sticky consistency. Then add a mustard seasoning. Huli gojju is ready to serve or eat. 

Things Needed :

Tamarind : 1 Small Lemon size
Jaggery : 4 to 5 Tablespoons
Salt : As required
Turmeric powder : A little
Green chilly : 1
Ginger : An inch
Pepper Pods : 5 to 6
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Curry Leaves : 5 to 6
Red chilly : 1 ( Optional )

Method :

1. Wash and soak tamarind in hot water for 10 minutes.
2. Squeeze out the pulp and keep it aside.
3. Keep a pan on the fire and put tamarind pulp, jaggery and salt.
4. Let it boil. Add slit green chilly.


5.Wash and peel off the outer layer of ginger. Wash it again and grate it. Add grated ginger to boiling tamarind pulp. Add crushed pepper.
6. Boil the mixture till it gets sticky consistency.


7. Shift the tamarind - jaggery mixture to a clean bowl.
8. Add seasoned mustard seeds, curry leaves mixture to Huli gojju. /Savoury gojju.


9. Mix it well and add it to huggi when you are serving or eating. Eat huli gojju with sweet huggi.


 Note : 

Do not make the gooju very thick. It should be watery consistency but stick. Adding more jaggery is optional. Use of any cooking oil is optional.
Time 10 Minutes .
Serves : 3 to 4.